Jun 1, 2009

This Fragrant and colorful risotto has the added sweetness of bell peppers and marsala. Works great as a substantial lunch, or, as a side dish next to your favorite meat.

Ingredients:

Red bell peppers medium 2

Yellow bell peppers medium 2

Green bell peppers medium 2

Marsala wine 4 tbsp

Vegetable stock 5 cups (1.25 L)

Olive oil 2 tbsp

Shallot large finely chopped 1

Arborio rice 2 cups

Fresh parsley finely chopped 2 tbsp (optional)

First step(If you like you can skip it and roast the peppers on the grill)

Preheat the broiler to a hot setting. Halve and seed the peppers and place on the broiler rack. Cook for 7 to 8 minutes turning occasionally until the peppers are charred and softened. Remove from broiler, put inbowl and cover for 10 minutes(helps to remove the skin easily)

Pour the stock into a saucepan and bring to a boil, reduce the heat to a gentle simmer.

Meanwhile, heat the oil in a large pan and gently fry the shallot for 2 to 3 minutes until just softened but not browned.

Add the rice and cook stirring for 2 minutes until the rice is coated in the shallot mixture. Add a couple of ladlefuls of stock and cook gently stirring until absorbed. Continue adding the stock ladle by ladle stirring until about half of the stock used and the rice becomes creamy. Sprinkle in the parsley and seasonings (salt, pepper). Continue adding the stock until the risotto becomes thick and the rice is tender. This will take about 30 minutes and should not be hurried. If you charred the peppers on the grill (like I did) then forget about the first step.

Skin the peppers and cut into thin strips.Put the a peppers strips in bowl and add the marsala wine. Let stand for a few minutes to blend flavors.Add the peppers to the risotto and gently stir to combine.